Multi-flavor chili sauce
A technology of chili sauce and fresh chili sauce, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of nutrient loss and unfavorable human health, and achieve the effect of good taste
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Embodiment 1
[0013] A multi-flavored hot sauce, the mass percentage of its ingredients is: broad bean sauce 30%, soybean oil 10%, fresh chili sauce 15%, onion 14%, white sugar 13%, salt 4%, ginger 5%, MSG 0.5%, Pepper 0.2%, star anise 0.04%, potassium sorbate 0.04% and drinking water 8.22%.
[0014] The method for preparing multi-flavored hot sauce from the above ingredients, the specific steps are:
[0015] First wash and beat the onion, wash and beat the ginger to extract the juice, set aside;
[0016] Add soybean oil to the auto-stirring jacketed pot, heat it under a pressure of 0.18Mpa for 15 minutes, then add fresh chili sauce, pepper, star anise, and fry for 15 minutes at 0.22Mpa to make the chili sauce after frying appear deep red , No blackening of the pan, filter to retain the frying oil;
[0017] Twist the broad bean sauce to make it without whole bean particles, then add water to mix, boil until boiling under a pressure of less than 0.2Mpa, let it stand for 2 minutes, filter to remove ...
Embodiment 2
[0020] A multi-flavored spicy sauce, the mass percentage of its ingredients is: broad bean paste 33%, soybean oil 13%, fresh chili sauce 17%, onion 10%, white sugar 10%, salt 2%, ginger 5%, monosodium glutamate 0.5%, Pepper 0.2%, star anise 0.02%, potassium sorbate 0.02% and drinking water 9.26%.
[0021] The method for preparing multi-flavored hot sauce from the above ingredients, the specific steps are:
[0022] First wash and beat the onion, wash and beat the ginger to extract the juice, set aside;
[0023] Add soybean oil to the auto-stirring jacketed pot, heat it for 10 minutes under a pressure of 0.25Mpa, then add fresh chili sauce, pepper, star anise, and fry at 0.25Mpa for 10 minutes to make the fried chili sauce dark red , No blackening of the pan, filter to retain the frying oil;
[0024] Twist the broad bean sauce to make it without whole bean particles, then add water to mix, boil until boiling under a pressure of less than 0.2Mpa, let it stand for 2 minutes, filter to re...
Embodiment 3
[0027] A multi-flavored spicy sauce, the mass percentage of its ingredients are: broad bean paste 35%, soybean oil 10%, fresh chili sauce 15%, onion 10%, white sugar 10%, salt 2%, ginger 8%, MSG 0.75%, Zanthoxylum bungeanum 0.15%, star anise 0.03%, potassium sorbate 0.03% and drinking water 9.04%.
[0028] The method for preparing multi-flavored hot sauce from the above ingredients, the specific steps are:
[0029] First wash and beat the onion, wash and beat the ginger to extract the juice, set aside;
[0030] Add soybean oil to the auto-stirring jacketed pot, heat it under 0.22Mpa pressure for 13 minutes, then add fresh chili sauce, Chinese pepper, star anise, and fry for 12 minutes at 0.23Mpa to make the fried chili sauce look dark red , No blackening of the pan, filter to retain the frying oil;
[0031] Twist the broad bean sauce to make it without whole bean particles, then add water to mix, boil until boiling under a pressure of less than 0.2Mpa, let it stand for 2 minutes, fil...
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